武汉夜生活网：Save food,A lifestyle (observed by reporters)
Save food,A lifestyle (observed by reporters)
In a restaurant in the Netherlands,Consumers come to pick up the ordered “magic box”.
Photo courtesy of Dutch “Don’t waste” application software company
The Food Bank of Singapore makes packages of unopened and unexpired food donated by businesses and people.Provide to those who need it.
Miyoko Hirono, who runs a restaurant in Toyama City, Japan, displays the leftovers of vegetables such as carrot head and pumpkin flesh used to make soup.
Photo by our reporter Liu Junguo
In Mozambique’s Wanbao Mozambique Agricultural Park,The harvester is harvesting rice.
In response to catering and food waste,Many countries have strengthened legislation, popularized conservation awareness education, and participated in the participation of private forces.Guide the formation of healthy and civilized consumption and living habits.More and more people practice saving food,The awareness of waste reduction is growing
Start with legislation to reduce waste
Our correspondent in Japan Liu Junguo
Aiming at many people who are busy chatting and socializing during banquets and dinners, they do not care about meals,As a result, a lot of food wasted,The Matsumoto City Government in Nagano Prefecture, Japan launched a “3010 Event”: I hope everyone will concentrate on eating and not leave the table within 30 minutes after the start of the dinner.And return to his seat again 10 minutes before the end of the dinner,Finish the food.The Matsumoto City Government also called on people to carry out “3010 activities” at home,That is to say, on the 30th of each month, actively use the vegetables and meats in the refrigerator near the shelf life to cook dishes,On the 10th of each month, cook food with the children using some edible but often thrown away vegetable stalks and skins.The “3010 Campaign” achieved good results locally,Food waste in Matsumoto City has significantly reduced.
Japan is small in size,There are many hills,There is little arable land in the plain.According to data released by the Japanese Ministry of Agriculture, Forestry and Fisheries in August this year,Japan’s food self-sufficiency rate in 2019 was 38%.
Guo Shiyu, a visiting professor at Showa University School of Medicine who has worked and lived in Japan for more than 30 years, told reporters,It’s like almost every Chinese says “Who knows Chinese food,”Every bit is hard” the verse grows up,The Japanese have received similar education since they were young.In the daily life of Japanese people,”Can’t waste food,Is a basic quality”,Especially when eating out, order food in moderation.I can’t leave the food I ordered,Pack it home if you can’t finish it.
To reduce food waste,The Japanese government focuses on starting with legislation.2001,Japan implements the “Food Recycling Law”,Require food production companies to reduce waste emissions,Recycle as much as possible.Last October,Japan implemented the “Food Waste Reduction Promotion Act”,Stipulate that the government has the responsibility to promote related policies to avoid food waste,And it is required to reduce waste in every link from food production to consumption.
Some other local governments in Japan are like Matsumoto City in Nagano Prefecture.Actively try various methods to reduce food waste.The Kanazawa City Government of Ishikawa Prefecture launched a “CD Action”,Calls on restaurants and food retail stores to actively become “participating stores in the CD Action”.The restaurant posted a poster of “Operation Disc” in a prominent place,Remove the taboo ingredients according to the needs of customers,Prepare a small set meal,And recommend the right amount when consumers order,Give appropriate discounts to customers who have eaten all the dishes.Food retail stores sell food in small packages.Discount promotion for foods nearing the expiration date.As of August 14,There are 1,226 restaurants and food retail stores in the city that have become “participating stores in the CD operation.”
Wu Bin, an overseas Chinese in Japan, has been operating a Chinese restaurant in Tokyo for more than ten years.He told reporters,The waiter in the restaurant will remind customers not to order too many dishes at once.If you find that customers order too much,Would advise customers to eat first,Order if it is not enough.At the end of the customer’s meal,The waiter will take it directly to pack the lunch box,Remind customers that they can pack their unfinished dishes home.
”It’s a pity that the skins and cores of some vegetables are thrown away.If processed properly,It can also be a delicious ingredient.”Miyoko Hirono, who works in the catering industry in Toyama, Japan, told our reporter,The fruits and vegetables that farmers have grown so hard should be cherished.Hirono Miyoko’s restaurant tried to make the leftovers of fruits and vegetables into salad dressings.Not only for your own restaurant,Also external sales.Pumpkin stuffed, white radish roots, cauliflower leaves. the vegetable soup made from these vegetable and fruit residues also tastes delicious.Hirono Miyoko’s restaurant serves a limited amount of 25 set meals per day.Each set contains 10 to 12 kinds of vegetables,The price is about 1,200 yen (approximately 77 yuan).This restaurant is well-known in the local area.Quite popular with customers.”I hope that more people can make full use of vegetables, fruits, grains and other ingredients,Let them make the best use of them.”Hirono Miyoko said.
Government and society work together
Our correspondent in Thailand forest Rui
In reducing food waste,Zhu Xujiao, a Singaporean in her 60s, has a whole set of practices.Before cooking, she will prepare a list and determine the number of people to eat before buying ingredients.Avoid leftovers.Usually eat out,Friends know that she knows how to handle the weight of dishes,Will invite her to order dishes.She will also pack clean, leftover meals home.This is a good habit Zhu Xujiao has developed over the years.In her opinion,”Reduce food waste,It’s not difficult to do,Buy as much as you eat,Can save money,It can also save resources”.
Food waste is one of the largest sources of waste in Singapore.This has increased by about 20% in the past 10 years.Food waste generated in Singapore in 2019 7.4.4 billion kilograms.According to the statistics,Among the rubbish discarded by local households every day,About half is food waste.
Nearly 90% of the food needed in Singapore is imported.Food waste means Singapore needs to import more food.Simultaneously,To deal with a large amount of food waste,Singapore also needs to build more waste treatment facilities,Such as factories and landfills that convert waste into energy,This is unsustainable for Singapore where land is scarce.
In November 2015,The Environment Agency of Singapore launched a promotion plan to reduce food waste,Through the promotion of food conservation initiatives on websites, television, newspapers and other media and communities,Encourage the public to develop the habit of buying, storing and preparing food reasonably.
The Singapore government issued guidelines on reducing food waste to food retail organizations, supermarkets and food manufacturers,Reduce food waste in the supply chain.The government also cooperates with schools,By providing educational resources,Such as posters, tool kits, videos, games and presentation materials, etc.,To popularize the importance of saving food to students.
In recent years,More and more Singapore non-governmental organizations have also begun to pay attention to food waste.”Good Food Club” established in 2003,It aims to help the disadvantaged groups in society who lack food.The “Empty Snacks and Leftovers” campaign initiated by the “Good Food Society” encourages the public to eat as much as possible during meals.This activity gradually expands the scale of promotion,On the basis of the school,The hawker center (deli market) was included for the first time last year.The charity Singapore Food Bank vigorously encourages businesses and people to donate unopened and unexpired food that they don’t need.Provided to those in need.In the past 6 years,The food “saved” by the Singapore Food Bank increased from 2 tons per year to 550 tons per year.
There is a company in Singapore,Establish special sales channels for fresh agricultural products whose appearance is not suitable for sale,Help suppliers reduce waste.Tresuresure has developed an app,The excess food in enterprises and hotels can be provided to consumers.The company has established cooperation with some hotels in Singapore,Let consumers buy food at low prices in the last 30 to 60 minutes of the hotel’s buffet serving period,Reduce buffet waste.
The nationwide campaign to reduce food waste has begun to bear fruit.A survey conducted last December showed thatFood waste in Singapore in 2019 was 5 less than in 2018.8%,It is a new low since 2013.When more and more Singaporeans order food for buffet parties,According to the number of guests, the appropriate amount or less will be ordered.There is also a higher acceptance of inferior food and food that is about to expire.
(Bangkok from this newspaper)
The remaining food recovery rate exceeds 23%
Our correspondent in Italy Korean large
In a “future supermarket” in Milan, Italy,Consumers can understand the story behind each product through the interactive display.E.g,Which apple tree came the apples on the shelf,What kind of growth process has gone through,What kind of labor did the growers put in,And how to transport it to the shelf.Intuitive experience,Let people have a more real understanding of the value of food,It has also increased awareness of the finiteness of natural resources.
On Italian social media,I can often see some relaxing and creative videos,Teach people how to make exquisite dishes from leftovers or food leftovers.such as,Make the remaining pasta into pancakes,Unfinished polenta is made into baked rice, etc.It adds to the joy of life,It also cultivated people’s awareness of saving food.
”Prevent food waste,The government needs to formulate relevant policies and strengthen public propaganda,The whole society cultivates good consumption habits.of course,Innovation at the technical and operational levels is also critical.”Italian Agricultural Federation President Etor Prandini said.
Italy has designated February 5 every year as “National Day Against Food Waste”.And passed the Anti-Food Waste Law in 2016,Strive to reduce waste generated in the entire chain of food production, processing, distribution, and consumption.According to the latest data for 2020,Since the introduction of this law,The recovery rate of surplus food in Italy has reached more than 23%.Ranked among the best in European countries.Many societies invite supermarkets, bakeries and restaurants to participate,Initiate non-governmental forces to share recycled food with charity canteens or people in difficult lives.Maria Chiara Garda, President of the Italian Agricultural Federation, believes thatThis “Green New Deal” is groundbreaking,It helps to enhance people’s environmental awareness,And to deal with social inequality.
Roberto Morasute, Deputy Minister of the Environment of Italy, stated thatStopping waste is a ethical, social, economic and environmental issue.in Italy,More and more people practice saving food,The awareness of reducing waste is growing.”Resisting waste is a long-term process.Let the sense of responsibility take root in everyone’s heart,Only in this way can saving food become a living habit and social atmosphere.”
André Segre, professor of international agricultural policy at the University of Bologna, is the initiator of the “zero waste movement” in Italy.His team’s research shows thatFor the first time in 2020, food waste in Italy has a downward trend.The total amount of waste is 25% lower than in 2019.During the home isolation period of the new crown pneumonia epidemic,The amount of food waste in Italian households is further reduced,People have to pay more attention to the effective use of food.
Some local education departments and schools in Italy have also introduced education projects,Reward children who do well in reusing food and daily necessities,Cultivate their awareness of conservation since childhood.”We tried to launch a’food education’ project in many schools,Let children and parents understand the value and importance of food.Effective education and popularization of knowledge are important ways to combat food waste.Children need to understand the importance of food for personal health, economic development, and environmental protection.”Andre Segre said.Data Display,70% of Italians believe that education to combat waste should be introduced into the education system.Through extensive food and environmental education,Promote people, especially young people, to develop good habits.
(Report from Rome)
”Magic Box” model is favored by merchants
Our correspondent in Belgium Ren Yan
Eric Fransmann, who studied at Utrecht University in the Netherlands,Every day, I regularly browse the application software on the phone “Don’t waste”.Open the software,You can see which bakeries, restaurants, supermarkets and even hotels sell “magic boxes”.The “magic box” is actually a closed packaging box containing food,It may contain coffee, bread, dairy products, vegetables or other prepared meals.Since consumers don’t know what food is in the box when placing an order,Hence the name “Magic Box”.
The food in the “magic box” is a product that the merchant did not sell out that day but is still safe to eat.The price is usually between 3 Euros and 5 Euros,Only 1/3 of the original price,Even lower.”I often buy food through this software,Although the pickup time is usually after the normal meal,But the price is low.”Fransman said.This software for buying food at low prices is very popular in universities.
Jost Rietveld is the initiator of the “Magic Box” sales campaign.He told reporters,The reason for launching this rather creative sales activity,Mainly to fight food waste,”From the field to the table,There is food waste in every link.We waste more than just food,It is also wasting the natural resources and energy used to produce food.The thrown away food is also very harmful to the environment,About 8% of global carbon dioxide emissions are directly related to food waste.”
The latest statistical report jointly issued by Wageningen University and Research Center and the Dutch Nutrition Center shows thatEvery person in the Netherlands throws 34 kilograms of high-quality food into the trash every year.The total amount of food thrown away by all families every year is 800 million kilograms.The total value is 25 billion euros.
According to Rietveld,Since the establishment in 2018,His business model is favored by many businesses,So far, more than 3,700 sales points have been opened throughout the Netherlands.1.5 million registered users,”Saved” 3 million foods,The total weight is about 250,000 tons.”The significance of this activity is not to sell food at low prices.It is to cultivate people’s awareness of saving food.Food is very precious,Is for enjoying,Not for waste.”
Tony Timmermans, a well-known expert from Wageningen University, said in an interview with our reporter,The Dutch government has vigorously advocated food conservation in recent years,But there is still a long way to go in reducing food waste.From consumers, supermarkets, restaurants to other related institutions,There are wasteful behaviors in every link from food production, transportation, storage to consumption,But the most serious waste is consumers.Specifically, family.”The most critical issue of food waste is actually the issue of perception.Many people are not ashamed of wasting food,Therefore, it will not pay attention to saving.”
”Many young people in the Netherlands have not experienced hunger,So there is no concept of food waste,Every meal will be dumped no matter how much is left.They go to the restaurant to eat,Few people pack,I think that is not decent.”Dai Luyi, a Chinese who has lived in the Netherlands for many years, told reporters.In contrast,The older generation in Holland cherishes food especially,After eating,The plates are very clean,No soup or bread crumbs left.A grandmother in her 80s who lives in Zeewolde in central Holland told reporters,She had eaten tulip bulbs during World War II.”I won’t waste a grain when I eat.Because I have experienced war and famine,Know clearly the pain of hunger and the preciousness of food.”
”If people have the consciousness of saving food,And change consumption and lifestyle accordingly,A lot of food will not be wasted.”Timmermans gave a few tips: First, go to the supermarket with a shopping list.This can reduce the purchase of unnecessary food; the second is to correctly understand the shelf life of food,Most of the time, the shelf life of food is a guarantee period of quality.Some foods are still safe to eat just after the expiration date; the third is to store food scientifically,If the temperature of the refrigerator compartment is adjusted to 4 degrees Celsius,Instead of 6 or 7 degrees Celsius,This can keep food longer; fourth, be aware of it when cooking.Enough to eat,Reduce surplus.
(Brussels from this newspaper)
Layout design: Cai Huawei
”People’s Daily” (September 01, 2020 18th edition)